AUSSIE CARROTS, Orzo Stuffed Tomatoes, Stir-fried Spinach

Aussie Carrots

1 pkg. carrots
1 Tsp. curry
2 Tsp. water
1 1/2 tbsp. honey
1/2 tsp. ginger
1/2 tsp. chili powder (Hot)
2 Tsp. minced Garlic
2 finely minced serano peppers

Peel and slice carrots into quarters, 3 inches long.
Place in tin foil with all ingredients.
Wrap tightly and put on grill.
Let cook for 20 minutes.



http://www.cooks.com/rec/doc/0,1850,147178-225201,00.html




Orzo Stuffed Tomatoes

Vegetarian Recipe

Ingredients:
5 tablespoons extra virgin olive oil
8 beefsteak tomatoes
4 ounces orzo
8 black olives, stoned and finely chopped
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh parsley
2 ounces freshly chopped garlic
Salt and black pepper
Fresh basil sprigs to garnish

Directions:
Brush a baking sheet with olive oil.
Slice the tops off the tomatoes and reserve.
If the tomatoes will not stand cut a thin slice off the bottom. Using a teaspoon, scoop out the tomato pulp into a strainer, but do not pierce the tomato shells. Invert the tomato shells onto kitchen paper, pat dry and then set aside to drain.

Bring a large saucepan of salted water to a boil.
Add the orzo and 1 tablespoon of the remaining olive oil and cook until tender, but still firm to the bite.
Drain the pasta thoroughly and set aside.

Put the olives, chopped basil, parsley and garlic into a large mixing bowl and stir in the drained tomato pulp.
Add the pasta to the bowl.
Stir in the remaining olive oil, mix together well, season to taste with salt and pepper.
Spoon the pasta mixture into the tomato shells and replace the lids.
Arrange the tomatoes on the baking sheet and bake in a preheated oven for 22 minutes.
Remove the tomatoes from the oven and allow to cool until warm.
Arrange on a serving dish and serve with the fresh basil sprigs.

Recipe makes eight servings Pasta Stuffed Tomatoes.



http://www.fitnessandfreebies.com/veg/pastawtomato.html




Stir-fried Spinach

Ingredients:
2 lb. spinach
2 t. salt
1-1/2 t. sugar
5 T. vegetable oil

DIRECTIONS:
Trim and wash the spinach.
Heat oil, put spinach in and stir-fry for 1 minute with high heat.
Add salt and sugar.
Mix well and serve.



http://www.english.china.com/zh_cn/livelife/chineserecipes/chineserecipes080506.htm




Plate, serve, enjoy.

Serbian Vegetarian Stuffed Cabbage Recipe - Posna Sarma

During Orthodox lenten periods, meat and dairy are strictly prohibited. For cabbage lovers, these vegetable sarma or posna sarma (where "posna" means Lenten or fasting) allow one to indulge in a favorite food while still following the Church's strictures.


Makes 6 servings of Vegetarian Stuffed Cabbage - Posna Sarma

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes


Ingredients:

•1/4 cup vegetable or canola oil
•2 onions, finely chopped
•3 carrots, peeled and finely chopped
•1 rib celery, finely chopped
•3 Cubanelle or sweet peppers, finely chopped
•2 cups long-grain rice, rinsed
•2 tomatoes, peeled and chopped
•Salt and black pepper to taste
•3 cloves garlic, finely chopped
•1 (3- to 4-pound) head cabbage
•1 (32-ounce) jar sauerkraut, rinsed and drained
•1 (8-ounce) can tomato sauce
•1 (10-3/4-ounce) can tomato soup



Preparation:

1.Heat oil in large skillet. Add onion and saute until translucent. Add celery, carrots, peppers and cook for 5 minutes.


2.Add rice, tomatoes, salt and pepper, and simmer for 5 minutes. Set aside to cool and mix in garlic.


3.Meanwhile, steam cabbage until leaves are limp and pull away easily. Continue to remove as many leaves as possible.


4.With a paring knife, remove tough ribs from leaves without damaging leaves. Reserve tougher outer leaves but don't use for rolling.


5.Heap 2 tablespoons vegetable filling on each leaf, fold top of the cabbbage leaf up over filling, then fold sides to the center, and roll away from yourself to encase completely. Repeat until filling is gone.


6.Heat oven to 350 degrees. Discard the cabbage core and coarsely chop any remaining cabbage except the tough outer leaves you have reserved.


7.Spread chopped cabbage on the bottom of a large casserole dish or Dutch oven. Add the sauerkraut.


8.Layer on the cabbage rolls, seam side down. Cover rolls with reserved outer leaves. Mix tomato sauce and soup with enough water to make a liquidy consistency. Pour over rolls until mixture is level with rolls but not over the top.


9.Cover casserole dish and bake 1 hour. Let sit 20 to 30 minutes before serving. Freezes well.

http://easteuropeanfood.about.com/od/maincourses/r/vegsarma.htm

Vegetable Casserole Recipe - Serbian Djuvece

This recipe for Serbian vegetable casserole or djuvece uses summer's bounty -- zucchini, tomatoes, carrots, celery, potatoes, onions and green pepper. The dish is started on the stovetop and then mixed with rice and baked. It makes a great Lenten dish or vegetarian main course.

Garlic isn't traditional, but I like to add it. You will probably need 2 teaspoons of salt because the rice and veggies really need it (Or you may want to try soy sauce or better yet prepare some onion soup mix as your broth and add it where the recipe calls for it), but use at your discretion.

Makes 6 to 8 servings of Serbian Vegetable Casserole - Djuvece

Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes

Ingredients:

•1/4 cup olive or canola oil or garlic infused oil
•2 large onions
•4 carrots, peeled and sliced 1/4-inch thick
•3 medium potatoes, peeled and sliced 1/4-inch thick (May substitute with cauliflower)
•2 medium zucchini, sliced 1/2-inch thick
•1 large diced green pepper
•3 ribs celery, sliced 1/4-inch thick
•1 bay leaf
•4 large, peeled, seeded and chopped tomatoes or 1 (16-ounce) can stewed tomatoes
•1 cup rinsed and drained long-grain rice
•Salt and pepper
•1 Large Portobello Mushroom sliced (Optional)

Preparation:

1.Heat oven to 375 degrees. In a Dutch oven, saute onion in oil until translucent. Add carrots, potatoes, zucchini, green pepper, celery and bay leaf, and cook 15 minutes, stirring frequently.


2.Add tomatoes, rice and salt and pepper, and stir well. Add enough broth (Vegetable or onion soup) or water to barely cover the vegetables. Place lid on Dutch oven and bake 45 minutes to 1 hour. Remove bay leaf and serve.

http://easteuropeanfood.about.com/od/serbianvegetables/r/djuvece.htm

Potato, Carrot, and Summer Squash Soup

30 minutes to make

Serves 4

Amount Per Serving

Calories: 220.8

Total Fat: 0.5 g

Cholesterol: 0.0 mg

Sodium: 1,358.8 mg

Total Carbs: 46.2 g

Dietary Fiber: 7.6 g

Protein: 6.9 g

Ingredients
--------------------------------------------------------------------------------
1 medium onion, chopped
5 cloves garlic, minced
3 baking potatoes, diced (May substitute with cauliflower)
1 large zucchini, cut into half moons
1 large carrot, sliced into rounds
1 28-ounce can diced tomatoes (Italian seasoned may be used)
4 cups vegetable stock
2 cups water
salt and lots of freshly ground black pepper
1 cup basil leaves, thinly sliced
6 oz curly kale, chopped


How to make it --------------------------------------------------------------------------------

Heat a deep pot over medium-high heat.

Add the onion, garlic, potatoes, zucchini and carrot.

Cook until softened and brown, about 7-8 minutes.

Add tomatoes, stock and water to the pot.

Season with salt and freshly ground black pepper.

Bring the soup up to a boil then turn it down to a simmer.

Cook for 10 minutes.

Add the kale and basil, cover and simmer 5 minutes.

Taste and re-season before serving.


http://www.grouprecipes.com/46293/potato-carrot-and-summer-squash-soup.html

Grilled Eggplant with Balsamic Vinegar

Grilled eggplant with a little balsamic vinegar and herbs and olive oil.


Cook Time: 15 minutes
Total Time: 15 minutes

Ingredients:

•1 large eggplant
•3 tablespoons olive oil
•2 tablespoons balsamic vinegar
•2 cloves garlic, very finely minced
•1 pinch each thyme, basil, dill, and oregano
•salt and freshly grated black pepper

Preparation:

Heat grill.

When grill is hot, slice eggplant about 1/2-inch thick.
In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper.
Brush both sides of the eggplant slices with the oil and vinegar mixture.
Place eggplant on the hot preheated grill.
Grill about 15 to 20 minutes, turning once.


http://southernfood.about.com/od/grillfruitveggie/r/bl30627e.htm

Bulgarian Riba Plakia

Baked fish with tomatoes and onions.
Recipe Story
This fish recipe is a mixture of Bulgarian, Greek and Turkish cuisines. During the 1300 plus years of Bulgarian existence many wars,Ottoman occupation and Byzantine shenanigans, traditions and cuisines have inter mixed to some wonderful and exotic flavors creating a great palette of Bulgarian eats.



Ingredients

4 fillets of Fish (about 2-3 lbs). Original recipe calls for fresh mackerel, but you can use Orange roughy,Cod,Walleye,Pollock, Tilapia or any mild fish.
2 large onions cut in big pieces.
1 bunch of scallions chopped.1 pound canned diced tomatoes.
2 tbs. olive oil. 1 tsp ground thyme. 1/2 tsp ground black pepper.
1 tsp sea salt.
6-8 bay leaves.
1/2 cup white wine.
1 lemon sliced razor thin brushed with olive oil.


How to make Baked fish with tomatoes and onions. ( Riba Plakia)

Cut fillets in a few pieces.
Put all the ingredients in a 9 x 13 Pyrex dish except the lemon slices.
Bake covered with foil at 400F for 45 min, then remove foil arrange the lemon slices on top and broil for about 15 minutes,until lemons turn golden brown.
Keep an eye while broiling some broilers are really hot and you can burn the dish quickly.
Remove from oven and let it rest for 15 minutes. You can serve it with rice or mashed potatoes, the traditional recipe is served with crusty white bread.
Enjoy.

http://www.ifood.tv/recipe/baked_fish_with_tomatoes_and_onions_riba_plakia



Riba Plakia - Риба плакия - One of the best known Bulgarian fish dishes, usually made with carp, bakes (covered with slices of lemon) with a mixture of sauteed onion in oil and garlic, salt, pepper, paprika, sugar, water and tomato paste.

Egyptian Style Baked Fish (Saneya Semaak)

SERVES 6

Ingredients

1 lb fish fillet (thick cut, preferably boneless- mild flavor: Tilapia may be a good idea.)
4 stalks celery (use only the leaves)
1/2 bunch fresh cilantro (chopped)
1/4 c. chopped fresh mint
1 large onion (sliced thin and in half)
2 large tomatoes (chopped)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
1 yellow bell pepper (chopped)
1 jalapeno pepper
3 fresh garlic cloves (chopped finely or crushed)
1 large lemon
1 large orange
1 tablespoon cumin
salt & pepper
3 teaspoons Old Bay Seasoning
1/2 cup unsalted butter (use 1 large stick of butter, not half stick) [May substitute olive oil]


Directions

1.Spray a glass baking dish with a bit of non-stick cooking spray, or rub lightly with Olive Oil.

2.Wash the fish well.

3.Slice the fish into medium size slices. Not too thick or thin, up to you.

4.Lay the fish slices in baking dish.

5.Sprinkle generously with cumin, salt, pepper, old bay spice and add a bit of garlic, keep the rest for top later. Squeeze the juice of lemon over this.

6.Take remaining garlic, jalapeno, mint, celery leaves and cilantro, add a half teaspoon of cumin and pound into a paste (using a mortar pestle or even a quick spin in food processor), does not have to be totally paste, but put together and blend well, spread this over fish. (You can squeeze lemon juice into this to make easier to blend).

7.Add all chopped vegetables, peppers, onions.

8.Squeeze the juice of orange into baking dish, top with pats of butter. You may add a bit more seasoning to top if you like.

9.Cover with foil and bake in oven at 350 degrees for approximately 45 minutes.

10.Towards end of baking, you may uncover if you want to lessen juices or to brown, but just as good with juices.

11.***LEFTOVER TIP*** If you make this dish and you have leftovers, the next day slice an onion, sauté it in butter, chop a small tomato, add to the onion and cook until a bit smooth, add leftover fish dish, and a few pats of butter…this way is even better than when made fresh the first time. Enjoy!

http://www.recipezaar.com/recipe/Egyptian-Style-Baked-Fish-Saneya-Semaak-194914

RUSSIAN FISH PIROGH

A delicious mixture of salmon, rice and eggs encased in crisp puff pastry.
Serves 4
Ready in 1 hour, 30 minutes

Ingredients

50g Asda Butter, plus a little for greasing
550g salmon fillet (Trout or Ahi, Mahi Mahi May be Used Instead)
1 medium onion, chopped
100g mushrooms, sliced
75g long grain rice, boiled
3 medium eggs, hardboiled and chopped
1tbsp parsley, chopped
1tbsp dill, chopped
Finely grated zest half lemon
500g readymade puff pastry
1 egg, beaten
/100g of Bean Sprouts along with 1 Tsp of Soy Sauce may be included to the filling to give it a "Chinese" Russian or "Harbin" flavour./

Method

1 Preheat the oven to 200C/ 180C Fan/Gas 6. Put a large piece of foil on a baking sheet and grease with butter. Put the salmon on top and wrap to make a loose parcel with room inside for the air to circulate easily. Cook for 12 minutes. Cool, skin and break the fish into large flakes, discarding bones.

2 Melt the butter in a pan and cook the onion over a low heat until soft. Add mushrooms and cook for another 5 minutes. Tip into a bowl. Add the rice, eggs, salmon, parsley, dill and lemon zest. Mix and season.

3 Roll the pastry out to a 37cm square. Cut into two lengths – one 17cm wide, one 20cm wide. Put the smallest on a baking tray and brush with beaten egg. Pile the fish mixture on top in a mound, leaving 3cm of pastry all round.

4 Fold the larger piece of pastry in half and make parallel cuts along the fold to within 6cm from the edge. Unfold and lay on top of the other piece of pastry. Press the edges together to seal, then trim with a knife. Brush with egg. Bake for 30-35 minutes

http://www.asda-recipes.co.uk/recipe/659.html

Moussaka me Melitzanes: Moussaka with Eggplant

In Greek: μουσακά με μελιτζάνες, pronounced moo-sah-KAH meh meh-leed-ZAH-nes

Moussaka can be any dish of layered vegetables and ground meat, and dishes with the same or similar names are prepared in several areas of the world. Other Greek versions call for artichokes, potatoes, and zucchini, or a combination, but this is the classic known worldwide. Moussaka is generally served in large portions.

No one ever said it was easy, but it's worth the effort!

Prep Time: 2 hours, 30 minutes
Cook Time: 45 minutes
Total Time: 2 hours, 75 minutes

Ingredients:
•5-6 medium Globe eggplants (about 5-6 pounds)
•sea salt
•olive oil
•4 medium onions, chopped
•2 1/2 pounds of ground beef (or lamb) (May use BOCA or similar ground beef substitute.)
•3 cups of chopped ripe tomatoes with juice (or canned tomatoes)
•3 cloves of garlic, minced
•6-8 whole cloves
•1/2 teaspoon of ground cinnamon or a small stick (break off around 1 inch long)
•1/8 teaspoon of ground allspice
•2 bay leaves
•1 cup of grated kefalotyri cheese (or pecorino or parmigiano reggiano)
•1 cup of breadcrumbs
•1/2 cup of dry red wine
•3 tablespoons of tomato paste
•freshly ground pepper
•béchamel with cheese* or 6 cups of basic béchamel**

Bechamel Sauce with Cheese

In Greek: μπεσαμέλ με τυρί (pronounced behs-sah-MEL meh tee-REE)
This thick version of bechamel turns out thick and rich every time. It's made with evaporated milk and contains cheese, and is just one variation of this popular sauce used with meats and vegetables. It isn't hard to make, and doesn't take long, but it has to be stirred the entire time.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients:
•2 cans of evaporated milk (14.5 ounce cans)
•8 tablespoons of cornstarch (or cornflour)
•4 cups of water
•2 eggs, beaten
•1/2 cup of grated kefalotyri cheese (or pecorino)
•1 tablespoon of butter-flavored vegetable shortening or butter
•1 teaspoon of salt
•pinch of grated nutmeg

Preparation:
In a large saucepan, bring the water to a boil. Once it boils, dissolve the cornstarch in one can of evaporated milk, and add to the water, stirring briskly with a wire whisk. Lower the heat to medium and add the second can of milk, the salt, and shortening or butter. Continue to whisk until the sauce thickens. Add the beaten eggs and nutmeg, whisking very quickly (so the eggs don't cook) until well blended. Remove from the heat, stir in the cheese, mix well and set aside, covered, until ready to use.

Yield: enough for one complete 11 x 14 x 3 pan of moussaka or pastitsio (about 7 cups).

Storage & Reheating

Béchamel can be refrigerated for one day (not more). It can be reheated using a double boiler (stirring constantly) or in the microwave, covered, vented, on medium power. Microwave time depends on the amount to be reheated and the microwave's wattage, so check every couple of minutes.


Besamel: Basic Greek Bechamel

In Greek: μπεσαμέλ, pronounced beh-sah-MEL

This is the basic, medium-thick white sauce used in moussaka and melitzanes papoutsakia (little eggplant shoes). Increasing the ratio of butter and flour to the milk will result in a thicker sauce, and decreasing will make a lighter sauce.

Cook Time: 10 minutes
Total Time: 10 minutes

Ingredients:
•5 tablespoons of all-purpose flour
•4 tablespoons of unsalted butter (1/2 stick)
•2 cups hot whole milk
•salt
•pepper
•grated nutmeg
•1-3 egg yolks, beaten with a fork

Preparation:
In a saucepan, melt the butter on low heat. As soon as it melts, add the flour and stir with a wooden spoon until there are no lumps, and increase the heat to medium-low. Add the milk slowly, stirring constantly with a whisk, and continue stirring until the sauce begins to thicken - creamy without being too thick. Remove from the heat and stir in salt, pepper, and nutmeg. Stir in the egg yolks and return to the heat, whisking briskly until well blended. Remove from heat and set aside until ready to use.

Yield: 2 cups


Variations

Thick Béchamel: (for use in au gratin recipes, filled pies, and croquettes) Increase the butter by 1 tablespoon, and the flour by 2 tablespoons. Leave everything else the same.

Thin Béchamel: (for use as the base for other sauces) Cut the butter and flour amounts in half. Leave everything else the same.

Multiplying the recipe: To make 4, 6, etc., cups of béchamel, increase all ingredients proportionately except the egg yolks. No more than three egg yolks should be used.

Storage note: Béchamel can be stored in the refrigerator for no more than one day. To reheat, use either a double boiler, stirring constantly, or the microwave. For the microwave, cover and vent, and heat on medium power checking every two minutes. Microwave heating time will depend on the amount of sauce and the oven's wattage.


Build the Moussaka from the bottom up:

PREPARE EGGPLANT

Wash eggplants and trim off stems. Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut eggplant lengthwise into 1/2-inch slices. Put slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry. Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set aside to cool.

Note: If you've never fixed this before, there are two reasons often given for salting the eggplant: (1) to remove any bitterness, and (2) to absorb some of the natural liquids.


PREPARE MEAT SAUCE

Preheat the frying pan or skillet over low heat.

When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Sauté the onions with a wooden spoon, until onions are translucent. Add the meat and continue to sauté until lightly browned. Add tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, cloves, bay leaves, allspice, wine, and tomato paste, and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour.

Note: If there is still liquid in the pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible. To prevent the final dish from having too much moisture, this step is crucial.

When dry, remove the cloves, bay leaves, and cinnamon stick (if used), and set sauce aside uncovered until ready to use.

PREPARE BECHAMEL SAUCE

While the sauce is simmering, make the béchamel with cheese or 6 cups of basic béchamel, cover, and set aside.

Preheat the oven to 350°F (180°C).

BUILD THE MOUSSAKA

Lightly oil a baking or roasting pan and sprinkle the bottom with the remaining 1/2 cup of breadcrumbs. Place a layer of eggplant slices on the breadcrumbs (it's ok to overlap) and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the béchamel sauce evenly over the top.

Bake at 350°F (180°C) for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden brown.

Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature. Like many Greek dishes, this is even better the next day.

Yield: approximately 8 servings

Serving suggestions:

Moussaka is traditionally served in very large pieces and it is a heavy dish. Serve with a green salad, crusty bread, and a dry red wine. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note.

Notes:

•In Greece, Moussaka is most often made with ground beef.
•Moussaka can be prepared up to the béchamel and refrigerated overnight. The next day, add the béchamel sauce and cook. It can also be completely cooked and cooled, then frozen and reheated.


Classic Greek Moussaka with Eggplant - Step by Step



In Greek: μουσακά, pronounced moo-sah-KAH

Moussaka can be any dish created in layers of vegetables and ground meat, and dishes with the same or similar names are prepared in several areas of the world. Other Greek versions call for artichokes, potatoes, and zucchini, or a combination, but this is the classic known worldwide.

Because Moussaka takes a good bit of time and space, try increasing the recipe, using freezer-safe dishes (the one-time-use aluminum pans work well) and freeze some for later use. (How to Freeze)

Preparation time: 2 hours 30 minutes
Cooking time: 45 minutes to 1 hour
Yield: approximately 8 servings

Pots, Pans, Utensils

•large, heavy-bottomed frying pan or skillet with cover
•1 medium saucepan (for béchamel)
•1 large saucepan (for béchamel)
•2 wooden spoons
•1 medium whisk (for béchamel)
•1 baking / roasting pan approximately 10 x 16 x 3 inches


Ingredients

•5-6 large eggplants
•sea salt
•olive oil
•4 medium onions, chopped
•2 1/2 pounds of ground beef or lamb (May use BOCA or similar vegan ground beef substitute)
•3 cups of chopped ripe tomatoes with juice (or canned tomatoes)
•3 cloves of garlic, minced
•6-8 whole cloves
•1/2 teaspoon of ground cinnamon or a small stick (break off around 1 inch long)
•1/8 teaspoon of ground allspice
•2 bay leaves
•1 cup of grated kefalotyri cheese (or pecorino)
•1 cup of breadcrumbs
•1/2 cup of dry red wine
•3 tablespoons of tomatopaste
•freshly ground pepper



Build the moussaka from the bottom up:

PREPARE THE EGGPLANT

Wash the eggplants and trim off stems. Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut the eggplant lengthwise into 1/2-inch slices.

Put the slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry.

Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set aside to cool.

Note: If you've never fixed this before, there are two reasons often given for salting the eggplant: (1) to remove any bitterness, and (2) to absorb some of the natural liquids.



PREPARE THE MEAT SAUCE

Preheat the frying pan or skillet over low heat.

When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Sauté the onions with a wooden spoon until they are translucent, add the meat and continue to sauté until lightly browned. Add tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, bay leaves, allspice, wine, and tomato paste and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour. If there is still liquid in the pan, continue to simmer uncovered until the mixture is as dry as possible, stirring to prevent sticking. When dry, remove the bay leaves and cinnamon stick (if used), and set sauce aside uncovered until ready to use.





MAKE THE BECHAMEL SAUCE

While the sauce is simmering, make the béchamel with cheese or 6 cups of basic béchamel, cover, and set aside.

Preheat the oven to 350°F (180°C).





BUILD THE MOUSSAKA

Lightly oil the baking pan and sprinkle the bottom with the remaining breadcrumbs. Place a layer of eggplant slices on the breadcrumbs (it's ok to overlap) and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the béchamel sauce evenly over the top.

Bake at 350°F (180°C) for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden brown.




Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature. Like many Greek dishes, this is even better the next day.

Notes:


•Moussaka can be prepared up to the béchamel and refrigerated overnight. The next day, make the bechamel, pour over the top, and cook as directed.
•It can also be completely cooked and cooled, then frozen. Defrost and and reheat in a 350° (175-180°C) oven.

Serving suggestions:

Moussaka is traditionally served in very large pieces and it is a heavy dish. Serve with a green salad, crusty bread, and a dry red wine. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note.


http://greekfood.about.com/od/groundmeatrecipes/r/moussaka_text.htm

Russian-Style Trout

Ingredients:
6 trout, filleted
1/2 teaspoon salt
1/4 teaspoon white pepper
2 eggs, well-beaten
1/4 cup milk
1 1/2 cup toasted bread crumbs, pulverized
2 tablespoons olive (corn or peanut) oil
1/4 pound butter, soft
2 eggs, hard-cooked, chopped fine
1/3 cup parsley, finely chopped
2 tablespoons pimentos, finely chopped
2 lemons, sliced thin


Directions:

Salt and pepper the fish. Mix eggs and milk. Dip trout in mixture, then roll gently in bread crumbs.

Brush grill with oil and heat to medium (if using electric fry pan, heat to 300 degrees). Use just enough oil to keep fish from sticking. Make a paste of the butter, hard-cooked eggs, parsley and pimentos.

Cook trout on grill until golden color, about 5 or 6 minutes on each side. Place on heated platter. Spread butter paste over each piece and top each with 2 or 3 slices of lemon. Serve immediately.


This recipe for Russian-Style Trout serves/makes 6




http://www.cdkitchen.com/recipes/recs/431/Russian-Style-Trout105626.shtml

Greek Fish

The taste of Greece without the long plane ride

SERVES 4


Ingredients

1/4 cup lemon juice
2 teaspoons olive oil
1/4 teaspoon dried oregano
1 lb cod, rinsed and dried
swiss cheese
1/4 cup kalamata olive
lemon wedge


Directions

1 Combine lemon juice, olive oil, and oregano in a small bowl.

2 Place fish in 10-inch skillet and pour oil mixture over fish.

3 Bring to a boil, reduce heat, cover, and simmer 5-10 minutes or until fish flakes when pierced with a fork Meanwhile, line a plate with spinach leaves.

4 Place fish on spinach and pour liquid over the fish.

5 Garnish with olives and lemon wedges.


http://www.recipezaar.com/recipe/Greek-Fish-50701

Russian salmon

Preperation time: 4 hours
Cooking time: 12 mins
Serves: 4


Recipe Ingredients

4 salmon fillets with skin on;
50g dark soft brown sugar;
40g sea salt;
black pepper;
100ml vodka

good served with toasted bagels and sour cream

Recipe Method
Mix the sugar, salt and pepper in a bowl and spread over the salmon. Put the fish in a bowl and add the vodka. Leave to marinate for about 4 hours, turning occasionally.
Remove the salmon from the marinade and cook under a hot grill (or on the barbeque) for about 12 minutes until tender.


http://www.recipenetwork.co.uk/i/recipe243.htm

Carpatho-Rusyn Palachinky (Crepes)

2 cups flour
3 cups milk
5 eggs
½ cup sugar
1 tsp salt
1 tsp vanilla

Beat eggs and sugar until frothy. Add salt and 1 ½ cups of milk. Beat flour in slowly until smooth. Add the rest of the milk and beat. Batter is much thinner than pancake batter. Take non stick pan and place a small amount of oil in it. When oil is hot, pour the batter into the pan and swirl around pan until it thinly covers the bottom. Do this on medium high heat. When edges start to turn brown, flip crepe over with spatula. Let cook for only another 10 seconds, then remove from heat. Fill with apricot jam, strawberry jam or the following cheese mixture:

½ cup sugar
1 TBS vanilla
1 2# container of ricotta cheese

Mix all three together then spread on crepe. Roll crepe with mixture on the inside.


http://kdka.com/food/recipe.Rusyn.Cheregi.2.789837.html

Mustard Greens

Mustard Greens

Have you ever tried mustard greens? Related to kale, cabbage, and collard greens, they are the peppery leafy greens of the mustard plant and are used frequently in Chinese, Japanese, and Indian cooking. I find them less bitter than kale or collard greens, and more peppery, like arugula. Just one taste of a raw leaf and you'll know it came from a mustard plant. Cooked, they taste a lot like spinach, but with more body. I recently discovered mustard greens at our local farmers market and they're his new love. I like them with a dash of dark sesame oil, but you could easily just cook them up with a little garlic and olive oil.

Mustard Greens Recipe

Ingredients
1/2 cup thinly sliced onions
2 cloves garlic, minced
1 Tbsp olive oil (May be substituted with vinegar or lemon juice.)
1 pound mustard greens, washed and torn into large pieces
2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil (May be substituted with soy sauce.)
Method
1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.

2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

Serves 4.

http://simplyrecipes.com/recipes/mustard_greens/

JAMAICAN RICE AND PEAS

JAMAICAN RICE AND PEAS

3 c. rice (uncooked)
1 c. dried red kidney beans
1 tbsp. thyme
1 med. size coconut
Salt as per taste
1 clove garlic
2 stalks escallion or leeks
1/4 tsp. black pepper
1 qt. hot water

Grate coconut and using the quart of hot water, express the milk by adding 2 cups of water at a time and squeezing the milk through a strainer or cheesecloth after each addition until the water is finished.
Wash peas and place the dried peas in a saucepan with the coconut milk and add the clove of garlic slightly bruised. Cook until peas are tender but not over cooked.

Add escallion or leeks, thyme, salt, black pepper and rice. Add more water if necessary in order to boil rice properly.

Cook over medium heat, covered, stirring once or twice until rice is well cooked.

Note: A very small bit of salt pork is sometimes added after the rice is boiled, but it is ommitted for fasting purposes. Do not add salt to peas before they are cooked.




http://www.cooks.com/rec/view/0,1942,153175-230203,00.html

Grecian Green Beans in Tomato Sauce

Grecian Green Beans in Tomato Sauce By: Lori

"The tomato taste and seasonings are worth the time and effort. Try the sauce with okra, too. Enjoy!"

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
1 Hr

Servings (Help)

US
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Original Recipe Yield 8 servings
Ingredients
2 pounds fresh green beans, trimmed
6 tablespoons lemon juice
1 medium onion, chopped
3/4 cup olive oil
1 (16 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
2 tablespoons dried parsley
1 cup water
salt and pepper to taste
1 bay leaf
Directions
1.Place the green beans in a pot, and mix in the lemon juice, onion, olive oil, tomatoes, tomato sauce, parsley, water, salt and pepper, and bay leaf. Cook 45 minutes over medium heat, stirring occasionally, until sauce is thickened. Remove bay leaf before serving.

Nutritional Information
Amount Per Serving Calories: 242 | Total Fat: 20.5g | Cholesterol: 0mg




http://allrecipes.com/Recipe/Grecian-Green-Beans-in-Tomato-Sauce/Detail.aspx

Russian Eggplant Spread

Russian Eggplant Spread (Also known as "Ikra," Poor Man's Caviar)

1 eggplant, (about 1 pound)
1 green pepper
1 onion, chopped
2 cloves garlic, finely chopped
1 tablespoon sugar
1 tablespoon lemon juice
1/2 tablespoon salt
1/8 tablespoon pepper
cocktail rye or black bread
1/4 cup tomato paste

Pierce eggplant 3 or 4 times with fork. Wrap green pepper in foil. Place eggplant and green pepper in shallow baking dish. Bake at 400F until eggplant is very soft, about 35 minutes. Cool.

Remove skin from eggplant and seeds from green pepper. Chop eggplant and green pepper. Sauté onion and garlic in water in 10-inch skillet over medium heat until onion is tender. Stir in eggplant, green pepper and remaining ingredients except bread. Heat to boiling. Reduce heat. Simmer, uncovered, stirring occasionally, 5 minutes. Place mixture in blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 1 minute. Cover and refrigerate until very cold, at least 4 hours. Serve with bread.



http://www.aubergines.org/recipes.php?eggplant=1897

Spicy Vegetarian Chili

Spicy Vegetarian Chili

Those of you who have been reading Simply Recipes for a while probably sense (rightly) that my father is a committed carnivore. Thus you may appreciate that dad, spending an afternoon making this vegetarian chili with vegetables that he had bought at the farmers market that morning, would only put so much care into a meat-free chili, his dinner, if that chili were darn good. This vegetarian chili is that good. It's excellent. Spicy, flavorful, delicious. Of course my mother did have to convince dad that no, we didn't need steak in addition to the chili, the beans were full of protein. And no, neither did we need potatoes. We served the chili with French bread.


Spicy Vegetarian Chili Recipe
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The level of spiciness will depend on how much chili powder, and how many jalapeños you put in the chili. If you like things on the mild side, start with the smaller amounts of both, and add to taste.

Ingredients
1 1-pound eggplant, cut into 1-inch cubes
Olive oil
2 yellow onions, chopped
3 cloves garlic, minced
2 medium zucchini, chopped
2 large red bell peppers, cored, seeded, diced
1 to 2 jalapeño peppers, seeded, finely minced (Taste and check the heat of the jalapeños. If very hot only use one, if mildly hot, use two. Wash hands with soap and water after handling. Do not rub eyes.)
1 28-ounce can Italian plum tomatoes, coarsely chopped, including liquid (or 2 pounds fresh plum tomatoes, peeled and chopped)
1 Tbsp ground cumin
1-2 Tbsp chili powder
2 Tbsp chopped fresh chopped oregano or 2 teaspoons dried
1 teaspoon fennel seeds
1 1/2 cup cooked white beans (1 15-ounce can, drained and rinsed)
1 1/2 cup cooked kidney beans (1 15-ounce can, drained and rinsed)
Zest of one lemon
3 Tbsp lemon juice
1 teaspoon sugar
1/3 cup chopped fresh cilantro (can sub parsley if you have an aversion to cilantro)
Salt and freshly ground black pepper to taste
Method
1 Preheat oven to 350°F. Scatter eggplant cubes in a shallow roasting pan and slather with 2 tablespoons of olive oil. Cover the pan with aluminum foil and bake for about 30 minutes, stirring once during the cooking. Remove from the oven and set aside.

2 In a large (5-6 quart) thick-bottomed Dutch oven, heat 3 tablespoons of olive oil on medium heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant, about a minute more. Add the red bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally.

3 Add the tomatoes to the pot along with any liquid that may have been in the can (if using canned). Add oregano, cumin, and fennel seeds. Add chili powder to desired heat. Stir in the eggplant cubes (carefully as to not break them up), and simmer for 20 minutes over low heat.

4 Add the white beans and kidney beans, lemon zest, lemon juice, sugar, and chopped cilantro. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.

Serve with sour cream (optional), grated cheddar cheese (optional), and chopped green onions.

Serves 8-10.




http://simplyrecipes.com/recipes/spicy_vegetarian_chili/

Easy Roasted Red Pepper Hummus

Cooking Level: Intermediate

Easy Roasted Red Pepper Hummus By: MARBALET
"This hummus can be made 1 day ahead. Keep it refrigerated, and bring to room temperature before serving. Tahini is a paste made from sesame seeds and can be found in many grocery stores."

Original Recipe Yield 2 cups
Ingredients
2 cloves garlic, minced
1 (15 ounce) can garbanzo beans, drained
1/3 cup tahini
1/3 cup lemon juice
1/2 cup roasted red peppers
1/4 teaspoon dried basil
Directions
1.In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.
Nutritional Information
Amount Per Serving Calories: 279 | Total Fat: 25.3g | Cholesterol: 0mg



http://allrecipes.com/Recipe/Easy-Roasted-Red-Pepper-Hummus/Detail.aspx

Ostrich eggs served to pilgrims in Kaliningrad nunnery

27 February 2010
Ostrich eggs served to pilgrims in Kaliningrad nunnery



Moscow, February 27, Interfax – Nuns of St. Elizabeth Nunnery in the village of Priozerye not far from Kaliningrad raise ostriches in a special ostrich farm.

Nuns believe exotic birds play a good missionary role, the Rossiysskaya Gazeta reports. Many secular people come to the nunnery to see the ostriches and then go to worship shrines, visit the church and light candles.

Besides, nuns paint ostrich eggs and sell them as souvenirs. When there is no Lent, nuns have eggs for breakfast. One egg is enough to feed eight people. Ostrich omelet is served to pilgrims as well.

Ostriches are raised in some other Russian monasteries, for example in Kamenno-Brodsky Holy Trinity Monastery in Vologda and in Svyatoozersky Monastery in Valday. St. Nicholas Monastery in Shartom, the Ivanovo Region, even gave an African ostrich to a local Zoo as a present.







http://www.interfax-religion.com/?act=mosaic&div=311